If you have stumbled across this page, welcome to my Paleo Journey Blog . I am a health and fitness enthusiast who in NO way is an expert in nutrition or health science. I do, however, LOVE to eat and am happy to share the good, bad, and ugly of my expirimenting through the jungle of Paleo cooking. Please let me know what you think of the recipes posted by adding a rating in the comments section and feel free to send in new recipes through email.

Thursday, February 3, 2011

Curry Chicken with Butternut Squash and Portabella Mushrooms

It has been crazy around the Teague house the last couple of days with the "Historic" storm of 2011 - yeah, whatever! We ended up getting a couple of inches of ice pellets and maybe an inch of snow. What we also got was a houseful of teenagers for the last three days, with no end in sight. School is off again today and I have had a minimum of 5, max of 10 large smelly teenagers reeking havoc in my humble abode. Needless to say, my cooking has been limited to mac n cheese, ramen noodles, and eggs and bacon to feed the masses. We did have chicken n dumplings the other night and I managed to pull out a couple of chicken breasts to whip up my own creative curry dish with what I had left in the fridge. Here is my modge podge recipe, it actually turned out pretty tasty.

Curry Chicken with Butternut Squash and Portabella Mushrooms

3 chicken breasts boiled with onion
1 butternut squash, peeled and cubed
2 portabella mushroom caps, cubed
1 jar Trader Joes Yellow Curry Sauce

Cook the chicken breasts how ever you like. I happened to boil them along with some others I was using for another recipe. Preheat oven to 400. Spray pan with pam and lay out squash and mushroom cubes in single layer. Roast for 1/2 hour or until tender. Shred or chop chicken into bite size pieces. Mix chicken, curry sauce, and vegis and serve.

New cooking method for Chicken:

I met a very nice lady at Dierberg's the other day who got to talking with me about Paleo and other healthy topics and she sent me an email on her favorite way to cook chicken. Sounds great to me and I plan to try it next time I have a couple of chicken breasts.

Preheat oven to 275-300 degrees. Pound chicken breasts with a mallet until thin and rub with 2 Tbspn olive oil and cover with preferred herbs and spices. Bake in pyrex glass dish for about 30 minutes. **Place a pan of water on the bottom rack of the oven. Chicken comes out moist and delicious - can't wait to try!

Hope you are all fairing well in the ice and cold!!

1 comment:

  1. This was excellent. I sent it to Kathryn to make last night because she wanted to try an easy paleo recipe...all I know is that she doesn't cook very often and found this incredibly easy to make!

    I LOVE butternut squash!